Bear meat with mushrooms
6 servings
240 minutes
Bear meat with mushrooms is a dish infused with the spirit of hunting and the wild. It holds a special place in European cuisine as it combines the rich flavor of wild meat with the tenderness of creamy mushroom sauce. The bear meat becomes tender and aromatic due to long stewing with garlic and spices, while subsequent frying gives it an appetizing crust. Onions and mushrooms, lightly caramelized in oil, add pleasant sweetness and forest notes to the meat. The broth and cream-based sauce makes the dish rich and enveloping. Bear meat is best served with herbs that add freshness. It is an ideal treat for those who appreciate gastronomic traditions and rich flavor combinations.
1
Boil bear meat cut into small pieces for two hours with finely chopped garlic cloves and various spices to taste.
- Meat: 2 kg
- Garlic: 1 head
- Spices: pinch
2
Fry the boiled pieces in a pan until golden brown. Leave part of the broth in a bowl.
3
Remove the meat from the pan and sauté the onion and mushrooms in the remaining oil until golden brown.
- Onion: 1 head
- Button mushrooms: 500 g
4
Add meat to the mushrooms and onions.
5
Mix the cream with the broth and add spices to the sauce.
- Cream 25% fat: 200 ml
- Spices: pinch
6
Pour the sauce over the meat with mushrooms and simmer for 10-15 minutes.
7
Serve with greens.
